We did healthy tonight

Austin Egghead · March 2014

I was at HEB yesterday and one of the cooks asked me if I liked brussel sprout. I told that I was indifferent, but I would not cross the road to eat one. The gauntlet thrown, he challenged me to a taste of his…..Darn they were good and then he shared his recipe. Made them tonight, and let me tell you I would cross 6 lanes of traffic for these….Even other half ate the 3 I gave him and then did seconds and thirds.

The twice baked taters medallions were from the Pioneer Women’s website. Here is the URL: http://thepioneerwoman.com/cooking/

Brussel sprouts marinated in an herbs and EVOO then on the egg to share space with the almost baked tater

After Brussels sprouts cooked added tablespoon of Better than Good Bacon Jam and returned to the heat. Reverse sear on the tri tip

Foghorn · March 2014

That looks great. I've been cooking a lot of Brussels sprouts lately as well. I've been doing bacon bits and Asian dressing, but I may try it your way next time.

Austin Egghead · March 2014

Thanks, if you can get your hands the Better Than Good Bacon Jam you won't be sorry.

cazzy · March 2014

Those tatoes look killer!!

Austin Egghead · March 2014

Yes Sir they were. Put a little BTG bacon Jam from the Brussels sprout ...took them over the top.

henapple · March 2014

I like the way the potatoes are cut...

Austin Egghead · March 2014

I like the ease and presentation over traditional twice baked. Will probably be doing this version from now on out. Side benefit, you don't have to let the tater cool enough to handle, just cut into thick slices and let the biscuit cutter do the work.

saluki2007 · March 2014

I do a lot of brussel sprouts. I love cooking them in a drip pan under spatchcock chicken, or with a little evo and some rib rub.

Dyal_SC · March 2014

Looks terrific! I need to give the Brussel Sprouts a try. My wife hates them, but maybe the bacon butter will change her mind.

travisstrick · March 2014

It just so happens that I have all that in my larder right meow.

jlsm · March 2014

Really great on the potatoes. Definitely going to try cutting them that way. Potatoes around here are so huge that I hesitate to make twice-cooked. My husband won't split one, and he doesn't need a whole one.

caliking · March 2014

We like Brussells sprouts and your version looks darn tasty! Have to go find that bacon jam now

Tri-tip looks good too. Where did you buy it? Its not commonly seen around here, but I think Costco sells them.

Austin Egghead · March 2014

@caliking Costco for best price on tri tip...Although they have gotten pretty pricy lately...Demand I guess.

Here is a link for recipe that looks interesting; http://www.evilshenanigans.com/2010/05/bourbon-bacon-jam/

and another: http://food52.com/recipes/7986-cheddar-cheese-biscuits-with-bacon-jam

Austin Egghead · March 2014

@jsm This will be my go to for twice baked. It was a large Idaho and it was perfect for this treatment. Plus your hands don't hold a hot potato while trying to dig out the center. No spoon gouges thru the skin either.

We did healthy tonight

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